Dwaeji Samchun Saenggui 돼지삼춘생구이

Aged black and white pork geungogi goes over binchotan charcoal, with staff handling only the first round. Hangjeongsal, pork jowl, is at its best dipped in meljeot warmed beside the coals. The complimentary kimchi stew is full of pork, and once the meat is gone, ramen noodles and rice go into it to cook down as the finish. The bibim naengmyeon is heavily seasoned. On the way out there is ice cream.